Grillo Appassimento
⏳ Drinking Window
Typically best enjoyed within 1–3 years from release to appreciate its vibrant fruit and plush texture.
🍽️ Food & Wine Pairings
Seared swordfish with capers and olives, saffron arancini, aged pecorino cheese.
✨ Technical Specifications
Grown across calcareous and sandy-loam coastal soils in western Sicily, this cuvée reinterprets the indigenous Grillo grape by employing partial appassimento. A portion of the fruit undergoes desiccation directly on the vine under intense Mediterranean sunlight, concentrating sugars, phenolic precursors, and aromatic intensity. Following temperature-controlled fermentation in stainless steel to retain freshness, the wine sees brief maturation on fine lees to enhance textural volume without oak intervention, resulting in a balance of dried fruit notes and saline acidity.
🍾 About the Producer
Miopasso is a dedicated regional wine label created under The Wine People (TWP), a viticultural venture co-founded in 2009 by Italian wine entrepreneur Stefano Girelli and Dutch partner Peter Kosten. Sourced primarily from sun-drenched vineyards across Sicily—most notably coastal terroirs surrounding Marsala—the brand seeks to highlight traditional southern Italian grapes through contemporary, precision-focused cellar work overseen by consulting enologist Stefano Chioccioli and staff winemaker Mattia Giacomelli. The viticulture follows sustainable principles attuned to Sicily's arid Mediterranean climate, limestone-rich soils, and coastal breezes. Miopasso's hallmark white expression is its Grillo Appassimento Sicilia DOC, an inventive interpretation of the native Grillo variety. Crafted in part from bunches left to desiccate and concentrate on the vine under the Sicilian sun, the wine delivers a textured profile marked by dried apricots, citrus blossom, ripe orchard fruit, and refined natural acidity that finishes on subtle almond and mineral tones.
🍇 Grapes
Grillo
🍷 ABV
13.5%